Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.
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Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I...